Executive Chef Michael MacDonnell
Blair Hill Inn's Executive Chef, Michael MacDonnell, transforms local fare into exciting cuisine that celebrates everything Maine. By tailoring each night's dinner to precisely what is coming out of the sea, area farms and the Blair Hill Inn gardens & greenhouse, our guests enjoy menus driven by the freshest ingredients not ingedients driven by a menu. At Blair Hill Inn, 'seasonal' is too broad a brush stroke. One week you will see fiddleheads and rhubarb on the menu while the next, strawberries and spruce tips. Later in the summer, blueberries and sweet corn make their appearance, so forth and so on!
Chef MacDonnell, returns for his second season building upon his prior expereince as the Executive Chef of Portland's Temp Dulu and Exeuctive Sous Chef at The Relais & Chateaux restaurant, Natailies of Camden before that.
A native Mainer, Michael grew up on the Penobscot River. His great grandfather was one of the first organic farmers in the Northeast and both his grandmother and mother were organic gardeners who, according to Chef MacDonnell, "stocked our cupboards every year with jars of food they had harvested." To make things even better, MacDonnell married into a Thai family, and his wife, a wonderful chef as well,will be joining our culinary team this year as House Chef.
Chef MacDonnell's style is best described as 'elevated country cuisine' that can impress any palette. "My plating style draws inspiration from the natural beauty around me resulting in dishes that aesthetically appear to have happened naturally yet composed. Like an artist, I like to tell a story with my work." he explains.